HABANERO PEPPERS DRIED 11 LBS CASE
MOQ: 11 Lbs
Originally from the Amazon, this adorable orange chile pepper has traveled abroad throughout the Americas and the Caribbean. At each location, it has endeared itself to those who fancy themselves scholars of the almighty Scoville scale. (Which, by the way, the habanero is shockingly high at about 100,000 heat units.)
Store in a cool, dry place.
Scoville Heat Scale 100,000–350,000
Shelf Life 2 years
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HABANERO PEPPERS DRIED 11 LBS CASE
The Habanero pepper (ha-ba-NEH-ro), a member of the Capsicum chinenese botanical family, is also called habanero chile or chile habanero. Habaneros are known by the same name whether they are fresh or dried.
The word habanero has long been used in the English language to represent the entire Chinese species. This is also incorrect as there have been dozens of various pod types identified within the species. It is not uncommon for some to call the Scotch bonnet a type of “habanero.” That would also be wrong as the Scotch bonnet and habanero are different pod types of the same Capsicum chinense species.
To add more fuel to the fire several Mexican horticulturists have noted that the habanero is the only chile in the Yucatán region that does not have a Mayan name, which would also indicate that it was imported at some time.
The Yucatan region is one of the leading producers of habaneros but these chile peppers are also harvested in Costa Rica, Ecuador, California, and Texas. Our Habaneros are grown in Yucatan and Ecuador.
The habanero, however, isn’t just a fiery redhead adored for its temper alone. The habanero possesses an intense citrusy flavor not found in many other chile peppers. Dried, the aroma of oranges and tangerines rises up, and when reconstituted in the water you’ll find notes of yellow nectarine. Delightful in sauces and salsa, the habanero pepper offers complexity in taste and the subtlety of a freight train.
Habaneros ripen into a variety of colors including red, orange, pink, white, or chocolate. The typical size is 1” -2 ½” and 1”-2” in diameter. While these pack a nice burn those heat seekers crave they also have a bit of a fruity taste to them.
The flavor profile of the habanero has the noticeable tropical fruit flavors of coconut and papaya, with berry undertones, and an acidic and intense, fiery heat.
Habaneros are ideal for homemade salsas, wings, and barbeque sauce.
Description and Taste
Habanero chile peppers are characteristically lantern-shaped, with varieties that range in color from green, yellow, orange, red, reddish-purple, and brown. When ripe, they have a distinctively sweet, tropical fruity flavor and an apricot aroma.
In addition to their extreme spice, the Dried Habañero chile offers desiccated fruit notes of golden raisin, dried orange zest, and mango fruit leather. Habañeros are at least 50 times hotter than the jalapeño and can sometimes measure off the Scoville Chart (200,000-350,000 units).
Dried Habañeros are a variety of Capsicum annuum that is often regarded as one of the hottest chiles on earth. Along with the Ghost pepper, they are perhaps the most misunderstood chile pepper in the culinary world. Often noted for nothing more than mind-blowing spice, they also offer a complex flavor profile that can, in fact, be quite fruity and even somewhat sweet.
Dried Habañero chile peppers contain iron, thiamine, niacin, magnesium, riboflavin, and vitamins A, B, and C. Chiles are cholesterol-free, saturated fat-free, low calorie, low sodium, and high in fiber.
One of the hottest chiles around, the Habanero Chile adds a fruity and spicy flavor to your favorite chili, salsa, or sauce.
When used in moderation, dried Habanero chile peppers are a good way to add subtle heat to raw dishes, especially those with a high acid content, such as crude or ceviches. Their warm fruity flavor works well in combination with fruit such as mango, berries, passion fruit, pineapple, and orange. They are a key ingredient to the famous Jamaican jerk seasoning, a mix of cinnamon, allspice, salt, and dried chile. A traditional bar snack includes combining very finely minced Habañero with dried shrimp, cucumber, and lime.